Jewish Recipes
Farmer Cheese Blintzes Recipe
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Farmer Cheese Blintzes- dairy

Filling:

1-1/2 pounds farmer cheese
1/2 pound cottage cheese
2 eggs
2 bunches scallions, finely chopped
salt and pepper to taste

Pancake batter:

4 large eggs
2-1/2 cups water
2 tsp. salt
2-1/2 cups unbleached, all-purpose flour
butter for frying

Combine filling ingredients and set aside until the pancakes
are made.

For the batter, combine batter ingredients in the work bowl of a food processor or mixer. Mix until smooth. The batter should be thin enough to sheet off a spoon. If it does not seem thin enough, add a tablespoon of water. You may need to do this again during cooking if the batter thickens while standing.

To make the crepes, lightly butter an 8-inch crepe or frying pan. Heat the pan. Pour 3 tablespoons of batter into the hot
pan and tilt it quickly to coat the bottom. The pancake should be paper thin. Cook for about a minute, until the edges start to curl and the bottom is lightly browned, then turn it out onto a flat surface-covered with a clean towel, fried side down, to cool.

Repeat until all the batter is used up. Be sure the pan stays
hot. Add a little more butter after making each pancake.

To fill the blintzes, spread one heaping tablespoon of filling along the bottom edge of the cooked side of each pancake.  Roll the pancake up over the filling once. Fold the sides in and continue to roll it into a neat, eggroll-style package.

Melt 2 tablespoons of butter in a large frying pan. Fry the  blintzes until golden brown on each side, adding more butter, if necessary. Serve hot with a dollop of sour cream, if desired.

Makes 20

Source: Zillah Bahar

 

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